|Savoy cabbage||1 Large|
|Lard||1 Ounce (25 Gram / 2 Tablespoon)|
|Onion||1 Medium, peeled, finely chopped|
|Garlic||1 Clove (5 gm), peeled and chopped|
|Rice||4 Ounce (100 Grams / 1 Cup)|
|Minced lean pork||1 Pound (500 Grams)|
|Freshly ground black pepper||To Taste|
|Hungarian sweet paprika||2 Tablespoon|
|Egg||1 , beaten|
|Sauerkraut||2 Pound (1 Kilogram)|
|Sour cream||1⁄2 Pint (300 Milliliter / 1 1/4 Cups)|
Boil about 8 of the cabbage leaves in a large pan of salted water, until almost tender.
Drain, and set aside to cool.
Rinse sauerkraut several times in cold water.
Melt lard in a frying pan, and gently fry onion and garlic until golden.
Add rice, and mix well.
Then add minced pork, and season with salt, pepper, and marjoram.
Remove pan from heat, and add half of the paprika, then beaten egg, and mix well.
In the middle of each softened cabbage leaf place a heaped spoonful of meat mixture.
Roll leaf up tightly, making sure sides are tucked in, and secure with a toothpick.
Repeat until all the mixture has been used up.
Put half of sauerkraut into the bottom of a large casserole.
Arrange cabbage rolls on top, followed by remainder of sauerkraut.
Cover with water.
Bring slowly to the boil, cover, and simmer for 2 hr.
When cooked, transfer the rolls to a warmed serving dish.
Mix flour with sour cream, and add to sauerkraut and cooking liquid in casserole.
Add rest of paprika, and stir until sauce is smooth and thick.
Bring slowly to the boil, and simmer for 5—10 min.
Pour over the stuffed cabbage, and serve immediately, sprinkled with sour cream.